Description
Spaghetti alla Puttanesca is a bold and savory Italian pasta dish made with garlic, olives, capers, anchovies, and tomatoes — a quick, flavorful meal perfect for weeknights.
Ingredients
Scale
- 12 oz spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets, chopped
- 1/2 tsp red pepper flakes (optional)
- 1 (14 oz) can diced tomatoes
- 1/3 cup pitted black olives, sliced
- 2 tbsp capers, drained
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add garlic, anchovies, and red pepper flakes. Sauté for 1–2 minutes until fragrant and anchovies dissolve.
- Stir in tomatoes, olives, and capers. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet and toss to coat in the sauce. Add reserved pasta water a little at a time to loosen the sauce if needed.
- Serve hot, garnished with fresh parsley.
Notes
- Anchovies melt into the sauce and provide rich umami flavor without a fishy taste.
- Use high-quality canned tomatoes for the best flavor.
- Can be made vegan by omitting anchovies and adding a splash of soy sauce or miso paste for umami.
- Pairs well with crusty bread or a simple green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 5mg